Vanilla and hazelnut praline brioche

A young pastry prodigy, Pierre-Jean forged his talent in prestigious institutions such as the George V and the Château des Ferrières, under the tutelage of Chefs Desty Brami and Maxime Fréderic. His meticulousness and competitiveness have earned his sweet creations numerous awards, including the Trophées France-Québec, the title of Best Apprentice in France, Champion de France de Dessert, and Best Dessert in the Lebey Guides Café. At the age of 27, he took on the role of Executive Pastry Chef at the Burgundy Hotel in Paris. There, he crafts haute pâtisserie desserts as elegant as they are gourmet. Pierre-Jean also oversees the pastry offering at the Burgundy's Michelin-starred Le Baudelaire restaurant, where he proposes sumptuous plated desserts and an exceptional tea time. Renowned for his low-sugar, gourmet pastries, Pierre-Jean excels in the art of puff pastry. His passion for spices, especially meticulously selected vanilla, is reflected in his creations. His subtle pralines accompany his creations, including delicious flans, praline-filled brioches and a divine, intensely flaky tarte tatin.